The Dangers of Soy

Feb 21, 2020

The fact that unfermented soy is widely regarded as a health food in the US is a perfect example of how a brilliant marketing strategy can fool millions. However, the thousands of studies published on soy reveal that the risks of consuming unfermented soy products far outweigh any possible benefits. Join our broadcast team to learn about one of the deadliest deceptions in history - the insidious takeover of our food (and especially the health food) industry by the soy industry.

Here is just a sampling of the health effects that have been linked to soy consumption:

• Breast cancer
• Brain damage
• Infant abnormalities
• Thyroid disorders
• Kidney stones
• Immune system impairment
• Severe, potentially fatal food allergies
• Impaired fertility
• Danger during pregnancy and nursing

 

Top Reasons to Avoid Unfermented Soy 

1. Over 90% of soy grown in the US is genetically modified
2. GM soy is linked to an exponential increase in allergies
3. GM soy has been positively linked with causing infertility
4. Unfermented soy contains natural toxins known as “anti-nutrients” (phytates, saponins, oxalates, protease inhibitors, estrogens, and goitrogens) which interfere with our hormones and our ability to absorb minerals and digest protein.
5. Soy contains hemagglutinin, a clot promoting substance that impairs absorption and distribution of oxygen to the tissues.
6. Because of the way unfermented soy is processed, it contains toxic levels of aluminum and manganese.
7. Infants fed soy formula have up to 20,000 times the estrogen in circulation as breastfed babies.

List of Unfermented Soy Foods to AVOID:

• Tofu
• TVP (texturized vegetable protein) or soy protein isolate
• Soybean oil
• Soymilk
• Soy cheese, soy ice cream, soy yogurt
• Soy "meat" (meatless products made of TVP)
• Soy protein
• Edamame
• Soy infant formula

Fermented Soy is a Completely Different Story!

Fermented soy has been used for centuries in Asian cultures, and the health benefits associated with fermented soy are numerous… thanks in large part to its high vitamin K2 content.  Vitamin K2 is a vital nutrient in preventing cardiovascular disease, osteoporosis, cognitive decline, and protecting against various cancers including lung, prostate, leukemia and liver cancer.

The long history of safe and beneficial consumption of soy is based upon a long fermentation process which greatly reduces the anti-nutrient levels and allows the beneficial properties of soy to be realized.

So, by all means, enjoy the health-promoting and taste-enhancing properties of fermented soy which are available in the following:

• Natto (fermented soybeans with a sticky texture and strong, cheese-like flavor
• Miso (a fermented soybean paste with a salty, buttery texture commonly used in miso soup)
• Tempeh (a fermented soybean cake with a firm texture and nutty, mushroom flavor)
• Soy Sauce (made by fermenting soybeans, salt, and enzymes)

CAUTION - Many varieties of soy sauce are made artificially using a chemical process

Resources:

The Lies about Soy

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